Summer’s not summer without lobster rolls, right? Despite the calendar saying fall, I’d like to share my recipe for a yummy lobster roll. This is a lighter take on the classic, I think you’ll like it:
4 1 1/4- 1 1/2-lb live lobsters
3 Tbsp fresh lemon juice
1/3 cup extra-virgin olive oil
Salt
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves
1/4 cup chopped flat-leaf parsley
4 Tbsp (1/2 stick) unsalted butter
3 garlic cloves, smashed
6 hot dog buns, perferably top-split
Lemon wedges
- Prepare a gas grill for direct-heat cooking over medium-high heat.
- Plunge 2 lobsters headfirst into a large pot of the salted boiling water; cook, partially covered, over medium-high heat, 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters). Transfer with tongs to an ice bath; let stand until cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat; coarsely chop (this take time!).
- Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Add more salt to taste.
- Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
- Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute. Fill buns with lobster. Serve with lemon wedges. Be happy! (Serves 6)